ADOBO

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A pork stew made with chicha (corn beer). It is particularly consumed for New Years Day in hopes for good luck in the coming year since the pig symbolizes abundance.

PUCHERO

Puchero or Timpu, a Special Dish During Cuzco's Carnival

This stew traditionally called “TIMPU”, is eaten in February as part of the celebration of Carnival. It is made from lamb and vegetables.

THE TWELVE DISHES OF HOLY WEEK

Special Desserts on Holy Week (Photo: Walter Coraza Morveli)

As its name indicates, these are twelve dishes that are served on this important time. The dishes stand for the Twelve Apostles and they are prepared on the basis of various fruits, vegetables, and fish. However, they may not contain meat in honor of Christ’s passion.

HUATIA

A Huatia Dish, Prepared into the Earth, Baked Potatoes and Sweet Potato (Walter Coraza Morveli)

Traditional, typical dish consumed in June. It is prepared in rustic ovens made in the countryside in the moment from clods of dirt (kurpas). Its main ingredients are potatoes, sweet potatoes, oca (a native tuber) and uchukuta (a famous Andean hot sauce.

CHIRIUCHU

Sharing A Chiriuchu Dish in Cusco (Walter Coraza Morveli)

In Quechua, chiriuchu means “cold food”. It consists of small pieces of roasted cuy (guinea pig), boiled chicken, jerky or chalona (a salted, dried meat), sausages, fish eggs, cheese, corn fritters, parched corn, and qochayuyo (dried seaweed), and the rocoto pepper. It is prepared for the feast of Corpus Christi in either May or June.

LECHÓN AND TAMALES

Lechon for a Roofing

This traditional dish is prepared for the feast of All Saints Day, the first days of the month of November. It consists of young pig roasted in the oven and condimented with yellow hot pepper (ají), garlic, cumin, and onons. It is served with tamales that are made from white corn flour.

ROASTED CUY (GUINEA PIG)

Guinea Pigs Roasting on the Fire (Brayan Coraza Morveli)

This is the most symbolically important dish of the Cusco region. It is prepared for important events. Condimented withwacatay (black mint), garlic, cumin, and salt, the cuy is oven roasted.

CHOCLO CON QUESO

Cheese and Corn Ready to Be Eaten (Walter Coraza Morveli)

This dish consists of ears of fresh corn, boiled, and served with pieces of fresh, local cheese.

CHICHARRONES

Pieces of pork deep fried in lard, served with fried potatoes in large strips, hominy corn (mote), and a salad of onions with mint.

CHAIRO

Cuzco's Great Soup "Chairo"

This is a local soup prepared with pieces of lamb or beef, tripe, bacon, potatoes, squash, white freeze-dried potatoes (moraya), wheat, carrots, and cabbage.

SARA LAWA

Lawa Soup (Walter Coraza Morveli)

An Andean cream soup made from fresh, ground corn, potatoes, cheese, and eggs. It is seasoned with turmeric.

K’APCHI DE ZETAS

Yum Yum a Delicious Kapchi de Habas

This is a stew whose ingredients are mushrooms, green broad beans, potatoes, and milk. It is served with rice.

ESCABECHE DE GALLINA O PESCADO

Chicken and Vinegared Vegetables (Escabeche)

Pieces of either cooked fish or chicken are pickled in vinager along with boiled onions, cauliflower, carrots, peas, and are served with a dusting of chopped parsley.

SOLTERITO DE CUCHICARA

Soltero a Traditional Dish with Vegetables and Cheesse

A stew of vegetables such as carrots, broad beans, onion, seaweed, and strips of bacon skin.

PICANTE DE TARWI

Ceviche de Tarwi Serrano (Photo: Walter Coraza Morveli)

This is an energy rich dish made with tarwi (edible lupine seeds). It also has potatoes, cheese, and is seasoned with garlic, hot pepper, onions, mint, and wacatay (black mint). It is served with a toasted and boiled rice.